Keto Pumpkin Soup

This keto pumpkin soup recipe can be made with bone broth or chicken stock and garnished with walnuts — great for those following a keto or low-carb diet.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 244 Calories

Ingredients

• 1 teaspoon salt
• 1 cup heavy cream
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 3 tablespoons crushed walnuts
• 2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
• 2.5 cups chicken stock
• 1.5 teaspoons pumpkin pie spice

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Add onion; cook 2 to 3 minutes. Reduce heat to medium-low; add garlic and cook until onion is beginning to soften, 2 to 3 minutes more. Stir in sugar substitute, pumpkin pie spice, and salt; stir in chicken stock to combine. Whisk in pumpkin purée until fully incorporated. Cover; simmer soup for 10 minutes.

Step 2

Blend soup carefully using an immersion blender until smooth; stir in 1 cup heavy cream until incorporated. Taste; adjust salt, if necessary.

Step 3

Drizzle servings with heavy cream; sprinkle with walnuts.